processes

Communication
Innovation in Continuous Rectification for
Tequila Production
Estarrón-Espinosa Mirna, Ruperto-Pérez Mariela, Padilla-de la Rosa José Daniel * and
Prado-Ramírez Rogelio *
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ),
Av. Normalistas No. 800, C.P. 44720 Guadalajara, Jalisco, Mexico; mestarron@ciatej.mx (E.-E.M.);
mruperto11@gmail.com (R.-P.M.)
* Correspondence: jdpadilla@ciatej.mx (P.-d.l.R.J.D.); rprado@ciatej.mx (P.-R.R.); Tel.: +33-33455200 (P.-d.l.R.J.D.)




Received: 23 March 2019; Accepted: 6 May 2019; Published: 14 May 2019


Abstract: In this study, a new process of continuous horizontal distillation at a pilot level is presented.
It was applied for the first time to the rectification of an ordinario fraction obtained industrially.
Continuous horizontal distillation is a new process whose design combines the benefits of both
distillation columns, in terms of productivity and energy savings (50%), and distillation stills in batch,
in terms of the aromatic complexity of the distillate obtained. The horizontal process of continuous
distillation was carried out at the pilot level in a manual mode, obtaining five accumulated fractions
of distillate that were characterized by gas chromatography (GC-FID). The tequila obtained from the
rectification process in this new continuous horizontal distillation process complies with the content
of methanol and higher alcohols regulated by the Official Mexican Standard (NOM-006-SCFI-2012).
Continuous horizontal distillation of tequila has potential energy savings of 50% compared to the
traditional process, besides allowing products with major volatile profiles within the maximum limits
established by the regulation for this beverage to be obtained.

Keywords: horizontal continuous distillation; rectification; tequila; energy saving

1. Introduction
Tequila is a traditional Mexican alcoholic beverage recognized around the world. It is obtained
from distillation of the fermented juice of the Agave tequilana Weber blue variety. The production
process consists of five stages: cooking, grinding, fermentation, distillation, and resting or aging [1].
According to the percentage of sugars belonging to agave used in the production of Tequila, it can
be classified as one of the following categories: Tequila and Tequila 100% Agave [2]. In the case of
Tequila, 51% of the total sugars in the fermentation process must belong to agave, and the rest of
the sugars may be obtained from other sources [3]. The Tequila aroma depends on the amount and
type of volatile compounds present [4]. Tequila’s composition is very complex. Different volatile
compounds have been reported as responsible for the sensorial characteristics of tequila, among
which the most important are alcohols, esters, terpenes, fatty acids, aldehydes, ketones, furans,
sulphur compounds, lactones, and phenols [4,5]. This composition is affected by each of the stages of
its production process, where the distillation process plays an important role. Based on the Official
Mexican Standard regulating tequila composition, the maximum permissible concentration of methanol
is 300 mg/100 mL of anhydrous alcohol, while for higher alcohols, it is 500 mg/100 mL of anhydrous
alcohol [3]. The alcohol concentrations of tequila can be regulated during the distillation process.
Most spirits’ production processes use either batch distillation columns or alembics [6]. The latter
are the most frequently used in small-scale production facilities. In these systems, three cuts (head, heart,
and tail) are collected sequentially; high-quality spirits are produced from the heart cut. Even though

Processes 2019, 7, 283; doi:10.3390/pr7050283 www.mdpi.com/journal/processes

Processes 2019, 7, x FOR PEER REVIEW 2 of 8

Most
Processes 2019,spirits’
7, 283 production processes use either batch distillation columns or alembics [6]. The latter
2 of 8
are the most frequently used in small-scale production facilities. In these systems, three cuts (head,
heart, and tail) are collected sequentially; high-quality spirits are produced from the heart cut. Even
the operation
though of alembics
the operation of isalembics
relativelyissimple compared
relatively simpletocompared
batch distillation
to batch columns, it involves
distillation columns,many it
uncontrolled and unmeasured disturbances that generate variability
involves many uncontrolled and unmeasured disturbances that generate variability in the in the composition of the final
product [7]. Tequila
composition is obtained
of the final productafter two consecutive
[7]. Tequila is obtained differential
after two distillations
consecutivein pot stills [1].
differential The first
distillations
one, stripping, allows a product called ordinario
in pot stills [1]. The first one, named stripping, allows a product called ordinario to be obtained,20–30%
named to be obtained, whose ethanol content is whose
in volume.
ethanol The second
content is 20–30%one,in named
volume.rectification,
The second consists of distilling
one, named the ordinario
rectification, againofand
consists obtaining
distilling the
three products:
ordinario head,
again and tail, and three
obtaining heart,products:
the latter of which
head, tail,has
andanheart,
ethanolthecontent
latter ofclose to 55%
which in volume,
has an ethanol
which
contentbasically
close to constitutes
55% in volume, a tequila
whichbeverage
basically[8].constitutes a tequila beverage [8].
The use of batch distillation columns results in a higher productivity and higher efficiency of
ethanol recovery compared to the traditional batch process, but a lower presence of compound compound
complexity in the Tequila product
Tequila product [9]. [9].
Recently, innovations have emerged in the distillation area focused on energy reduction,
consumption,
consumption,and andprocess
processtime time[10–12].
[10–12].AA new
new patented
patented technology,
technology,called Continuous
called ContinuousDistillation [13],
Distillation
has been shown to be more efficient and more cost-effective than the traditional
[13], has been shown to be more efficient and more cost-effective than the traditional process. process. Continuous
horizontal
Continuous distillation
horizontal combines the distillation
distillation combines the columns and batch
distillation distillation
columns process.
and batch This system
distillation has
process.
reduced the energy consumption by 50% based on a study where citrus essential
This system has reduced the energy consumption by 50% based on a study where citrus essential oils oils were obtained [14].
Currently,
were obtainedan equipment prototype
[14]. Currently, of continuous
an equipment distillation
prototype has been built,
of continuous which has
distillation consists
beenofbuilt,
five
stages, built in of
which consists stainless steel 304
five stages, builtwith an operation
in stainless volume
steel 304 withofan60operation
L which volume
operatesofcontinuously
60 L which
(Figure
operates1).continuously (Figure 1).

Figure 1. Equipment prototype of continuous distillation.

The
The information
informationabove
abovehas
hasled
ledusustotoapply
applythis distillation
this process
distillation in tequila
process production,
in tequila since
production, it has
since it
ahas
great potential for application in the tequila industry. This study aims to produce higher
a great potential for application in the tequila industry. This study aims to produce higher productivity
and energy savings
productivity whilesavings
and energy preserving
while thepreserving
tequila aroma.
the tequila aroma.
In
In this study, we evaluate the composition distilled
this study, we evaluate the composition of the fractions obtained
of the distilled fractions during the rectification
obtained during the
process by continuous
rectification process bydistillation
continuousof the ordinario
distillation obtained
of the at obtained
ordinario the industrial
at thelevel, in order
industrial to in
level, know
orderif
this distillation system allows tequila with the quality specified in the Official Standard
to know if this distillation system allows tequila with the quality specified in the Official Standardfor tequila to
be
forobtained.
tequila to be obtained.

2. Materials and
2. Materials and Methods
Methods

2.1. Raw Material.

2.1. Raw Material.
A total of 250 liters of ordinario with an alcohol content of 26.0% Alc. Vol. was provided by Tequila
A total of 250 liters of ordinario with an alcohol content of 26.0% Alc. Vol. was provided by
San Matías Inc., from the state of Jalisco.
Tequila San Matías Inc., from the state of Jalisco.
2.2. Continuous Distillation of Ordinario at Pilot Level.
2.2. Continuous Distillation of Ordinario at Pilot Level.
The process was operated in manual mode over a period of 4 h for two experimental runs under
The process
the following was operated in manual mode over a period of 4 h for two experimental runs under
conditions:
the following conditions:
Feed Flow: 60 mL/min (T = 16.67 h).
Feed Flow: 60 mL/min
Distilled–Feed (T = =
Ratio (D/F) 16.67
0.2 Lh).distilled/L ordinario Feed.
 Processes 2019, 7, x FOR PEER REVIEW 3 of 8
Processes 2019, 7, 283 3 of 8

Distilled–Feed Ratio (D/F) = 0.2 L distilled/L ordinario Feed.

It wasdecided
It was decidedtotowork
workat ataalow
lowflow
flow(high
(highresidence
residencetimes)
times)to toensure
ensurethe thestability
stabilityofofthe
theprocess
process
since it was operated in manual mode without the control system. In later phases,
since it was operated in manual mode without the control system. In later phases, we intend to work we intend to work
atshorter
at shorterresidence
residencetimes
timesby bymaking
makingmodifications
modificationstotothe theequipment.
equipment.
Process Description
Process Description
Theliquid
The liquidtotobe
bedistilled,
distilled,ininthis
thiscase
caseordinario
ordinario(product
(productof ofthe
thefirst
firstdistillation),
distillation),isisfed
fed(F)(F)in
inthe
the
first stage (Figure 2) and goes through each of the five stages of the equipment
first stage (Figure 2) and goes through each of the five stages of the equipment until obtaining the until obtaining the
waste stream (W). In each of the stages, both heat exchangers carry out evaporation
waste stream (W). In each of the stages, both heat exchangers carry out evaporation of the volatiles, of the volatiles,
whichare
which arerecovered
recoveredinineach
eachofofthe
thefive
fivecondensers
condenserstotoobtain
obtainthe thedistillate
distillate(D).
(D).
This equipment has a heat recovery system that allows us to recover thethe
This equipment has a heat recovery system that allows us to recover heat
heat of the
of the wastewaste
(W)(W)to
to preheat the feed (F), which achieves an additional energy saving in the
preheat the feed (F), which achieves an additional energy saving in the process when recovering theprocess when recovering
the sensible
sensible heat.heat. In each
In each of theofcondensers,
the condensers, a distilled
a distilled fraction
fraction (D) is(D) is obtained,
obtained, which which is characterized
is characterized and
and which, according to the desired profile or composition,
which, according to the desired profile or composition, can be mixed. can be mixed.

Figure 2. Schematic diagram of continuous distillation.

Figure 2. Schematic diagram of continuous distillation.
The accumulated volume of the five distilled fractions obtained was collected and analyzed
by gas The accumulated volume
chromatography of the fivethe
to determinate distilled
content fractions obtained
of methanol, was collected
higher alcohols, and analyzed
esters, by
furfural,
gas aldehydes.
and chromatography to determinate the content of methanol, higher alcohols, esters, furfural, and
aldehydes.
2.3. Alcoholic Content
2.3. Alcoholic Content
Alcohol content expressed as % ethanol (v/v) at 20 ◦ C was measured with a portable density meter
DMA-35 Alcohol
(Anton content expressed
Paar, Graz, as % ethanol (v/v) at 20 °C was measured with a portable density
Austria).
meter DMA-35 (Anton Paar, Graz, Austria).
2.4. Chromatographic Characterization
2.4. Chromatographic Characterization
The distilled fractions and products (accumulated fractions) were analyzed by gas chromatography
(GC) using an Agilentfractions
The distilled Technologies
and 7890B gas chromatograph
products (accumulated (Palo Alto, CA,
fractions) wereUSA) equipped
analyzed bywith
gas
achromatography
flame ionization(GC) detector
using(FID). Separation
an Agilent was performed
Technologies 7890B gason an INNOWAX
chromatograph capillary
(Palo Alto, CA, column
USA)
(60 m × 250with
equipped µm i.d. × 0.25ionization
a flame µm film thickness)
detector with
(FID).nitrogen as the
Separation wascarrier gas (1 mL/min).
performed on an INNOWAXThe oven
◦ of 10 ◦ C/min
temperature was programmed
capillary column μm i.d.at× 50
(60 m × 250initially 0.25Cµm
for 7film
min,thickness)
and was then withincreased
nitrogenatasa therate carrier gas (1
to ◦
165 C. Following this, the temperature was raisedinitially
from 165 ◦ ◦ ◦ C/min and
mL/min). The oven temperature was programmed at 50C°Cto for
2207 min,
C at aand
ratewas
of 20
then increased
held for 5ofmin.
at a rate A volume
10 °C/min of 1°C.
to 165 was injected
µLFollowing this,inthe
split mode withwas
temperature a split ratio
raised of 1:50.
from 165 °C Theto injection
220 °C at
port and
a rate detector
of 20 °C/mintemperatures
and held for were
5 min.220 and 250of◦ C,
A volume respectively.
1 µL was injected A in
mixture of airwith
split mode (400a mL/min),
split ratio
hydrogen
of 1:50. The (40injection
mL/min),portand
andnitrogen
detectorastemperatures
the auxiliarywere gas (25
220mL/min)
and 250 °C, wasrespectively.
also fed to the detector.
A mixture of
Chromatographic
air (400 mL/min),data was collected
hydrogen and recorded
(40 mL/min), using as
and nitrogen Mass
the Hunter
auxiliary GC/MS
gas (25software
mL/min) (B.07.02.1938).
was also fed
Quantification
to the detector. of major volatiles in samples
Chromatographic data was wascollected
based onand the internal
recorded standard
using Massmethod, as described
Hunter GC/MS
in the Official Mexican Standard, NOM-006-SCFI-2012. The analyses were performed
software (B.07.02.1938). Quantification of major volatiles in samples was based on the internal in duplicate and
the results were expressed as mg/100 mL of anhydrous alcohol.
Processes 2019, 7, x FOR PEER REVIEW 4 of 8

Processes 2019, 7, x FOR PEER REVIEW 4 of 8

standard method, as described in the Official Mexican Standard, NOM-006-SCFI-2012. The analyses
were performed
standard inas
method, duplicate and
described inthe
theresults
Officialwere expressed
Mexican as mg/100
Standard, mL of anhydrousThe
NOM-006-SCFI-2012. alcohol.
analyses
Processes 2019, 7, 283 4 of 8
were performed in duplicate and the results were expressed as mg/100 mL of anhydrous alcohol.
2.5. Statistical Analysis.
2.5. Statistical
2.5. An analysis
Statistical Analysis.
of variance was done to identify differences in the concentration of compounds
Analysis.
regulated by
An analysisthe
analysis of Official
of Standard
variance (NOM-006-SCFI-2012)
was done
done to identify for in
identify differences
differences each fraction using of
the concentration
concentration thecompounds
statistical
An variance was to in the of compounds
software
regulatedSTATGRAPHICS
bythe
the Official CENTURION
Standard XVI.
(NOM-006-SCFI-2012) for fraction
each fraction using the statistical
regulated by Official Standard (NOM-006-SCFI-2012) for each using the statistical software
software STATGRAPHICS
STATGRAPHICS CENTURION XVI. CENTURION XVI.
3. Results and Discussions
3. Results and Discussions
3.1. Alcoholic Concentration of Distilled Fractions
3.1. Alcoholic
3.1. Alcoholic Concentration
Concentration
The average ofofDistilled
distillatesof Distilled Fractions
Fractions
the fractions of continuous distillation had an alcoholic grade of 57.2%
± 12.6The
Alc.average
Vol., which
average was similar
distillates
distillates ofofthe
thetofractions
the distillate
fractions obtained
of continuous
of continuous bydistillation
batch distillation
distillation had had an[8] (Figure
grade3).
alcoholic
an alcoholic grade of
of 57.2%
57.2% ± 12.6 Alc. Vol., which was similar to the distillate obtained by batch distillation [8]
± 12.6 Alc. Vol., which was similar to the distillate obtained by batch distillation [8] (Figure 3). (Figure 3).

Alcoholic Content
100 Alcoholic Content
(% Vol.)

100
(% Vol.)

50
50
Ethanol

0
Ethanol

0 1 2 3 4 5
1 2 Fraction3 4 5

Fraction
Figure 3. Alcoholic degree of the distilled fractions obtained in the continuous distillation.
Figure 3. Alcoholic degree of the distilled fractions obtained in the continuous distillation.
3.2. Chromatographic Characterization
3.2. Chromatographic Characterization
3.2. Chromatographic Characterization
3.2.1. Content of Higher Alcohols and Aldehydes
3.2.1. Content of Higher Alcohols and Aldehydes
3.2.1.The
Content
five ofaccumulated
Higher Alcohols and Aldehydes
fractions of distillate obtained in the continuous distillation process
showedThe five accumulated
statistically fractions
significant of distillate
differences among obtained in the continuous
themselves thedistillation
ofprocess showed
The five accumulated fractions of distillate obtained regarding content
in the continuous aldehydes
distillation and
process
statistically
higher significant differences among themselves regarding the content of aldehydes and higher
showedalcohols, withsignificant
statistically fraction 1 differences
showing the highest
among amount of
themselves higher alcohols
regarding andof
the content aldehydes,
aldehydeswith
and
alcohols,
an averagewith fraction
content of 1253.66
showing
± the highest
86.51 and amount
2.87 ± 1.02 ofmg/100
higher mL
alcohols
of and aldehydes,
anhydrous with
alcohol, an average
respectively
higher alcohols, with fraction 1 showing the highest amount of higher alcohols and aldehydes, with
content4).
(Figure of 253.66 ± 86.51ofand 2.87 ± 1.02 mg/1004b), mL of anhydrous alcohol,compound,
respectivelymay(Figure 4).
an averageThe variation
content of 253.66acetaldehyde
± 86.51 and(Figure
2.87 ± 1.02 which
mg/100is mL
a very volatile
of anhydrous be due
alcohol, respectively
The
to variation
changes of acetaldehyde (Figure 4b), which
due tois a very volatile that
compound, may be in due to changes
(Figure 4). in the
The temperature
variation of the process
of acetaldehyde (Figure the
4b), equipment
which was operated
is a very volatile compound, manual
may bemode.
due
in the temperature of the process due to the equipment that was operated in manual mode.
to changes in the temperature of the process due to the equipment that was operated in manual mode.

Higher Alcohols Aldehydes

800.0 Higher Alcohols 60.0 Aldehydes
a.a. a.a.
a.a. a.a.

600.0
800.0 60.0
40.0
mL mL
mL mL

400.0
600.0 40.0
20.0
mg/100

200.0
mg/100

400.0
0.0 20.0
0.0
mg/100

200.0
mg/100

1 2 3 4 5 F2345 0.0 1 2 3 4 5 F2345

0.0
Fraction 1 2 Fraction
3 4 5 F2345
1 2 3 4 5 F2345
Fraction Fraction
(a) (b)
Figure 4.
Figure (a) of
Concentration
4. Concentration ofhigher
higher alcohols
alcohols (a)
(a) and
and aldehydes
aldehydes (b)
(b) in (b)collected fractions.
in different
different

Figure 4. Concentration of higher alcohols (a) and aldehydes (b) in different collected fractions.
Fraction 1 obtained in the continuous distillation system was equivalent to heads in the batch
distillation and could be removed to obtain a final product with a better aromatic profile.
Processes 2019, 7, x FOR PEER REVIEW 5 of 8

Fraction
Processes 1 obtained
2019, 7, 283 in the continuous distillation system was equivalent to heads in the batch
5 of 8
distillation and could be removed to obtain a final product with a better aromatic profile.

3.2.2. Content
ContentofofMethanol,
Methanol, Esters,
Esters, and
and Furfural
Furfural
The four
fouraccumulated
accumulatedfractions
fractions2, 3,
2, 4,3,and 5 (F2345)
4, and of distillate
5 (F2345) obtained
of distillate in the distillation
obtained process
in the distillation
did not show statistically significant differences with a 95% confidence level. An average
process did not show statistically significant differences with a 95% confidence level. An average concentration
of 95.17 ± 4.59,of11.67
concentration 95.17± ±3.56,
4.59,and 1.18± ±3.56,
11.67 0.35and
mg/100
1.18 mL of anhydrous
± 0.35 mg/100 mLalcohol was determined
of anhydrous for
alcohol was
methanol,
determinedesters, and furfural,
for methanol, respectively
esters, and furfural, (Figure 5).
respectively (Figure 5).

Volatile Compounds
140.0
mg/100 mL a.a.

120.0
100.0
80.0
60.0
40.0
20.0
0.0
1 2 3 4 5 F2345
Fraction

Aldehydes Methanol Esters Furfural

Concentration of methanol, esters, and furfural in different collected fractions.

Figure 5. Concentration

The
The final
final distillate
distillate obtained, which consisted
obtained, which consisted of
of the
the mixture
mixture of
of fractions
fractions 2,
2, 3,
3, 4,
4, and
and 55 (F2345),
(F2345),
was below the maximum permissible limits regarding the content of methanol, higher
was below the maximum permissible limits regarding the content of methanol, higher alcohols, alcohols, esters,
and aldehydes
esters, established
and aldehydes by thebyOfficial
established Mexican
the Official Standard
Mexican for Tequila
Standard (NOM-006-SCFI-2012)
for Tequila (NOM-006-SCFI-2012) [3]
(Table 1).
[3] (Table 1).

1. Results
TableTable of the of
1. Results major volatile
the major profileprofile
volatile for theforfinal
thedistillate obtained
final distillate by continuous
obtained distillation.
by continuous
Mean concentration ofdistillation.
Continuous Distillation NOM-006-SCFI-2012
Compound
(Σ
Mean concentration of Continuous Distillation mg/100
Fractions 2, 3, 4 and 5).mg/100 mL of a. a. mL of a. a.
NOM-006-SCFI-2012
Compound
Aldehydes 3, 4 ±and
(Σ Fractions 2,2.87 1.025).mg/100 mL of a. a. 40 mL of a. a.
mg/100
Methanol
Aldehydes 95.17 ± 4.59
2.87 ± 1.02 300 40
Esters
Methanol 11.67 ± 3.56
95.17 ± 4.59 200 300
Higher
Estersalcohols 253.66 ± 86.51
11.67 ± 3.56 500 200
Furfural 1.18 ± 0.35 4
Higher alcohols 253.66 ± 86.51 500
Furfural 1.18 ± 0.35 4
Different authors have reported the concentration increase of several compounds during
Different
distillation [5], authors havethis
while with reported
processthe concentration
(Table increase
1), the content of several
of methanol andcompounds during
higher alcohols is
distillation [5], while with this process (Table 1), the content of methanol and higher
maintained below the limits established by the Mexican regulation of tequila [3]. In addition to alcohols is
maintained
reducing thebelow
energythe limits established
consumption, multipleby the Mexican
options regulation
are generated of tequila
by being [3]. the
able to mix In addition to
fractions of
reducingtothe
interest energy
reduce consumption,
methanol contentsmultiple optionsalcohols
and/or higher are generated by being
at the end of the able to mix
process the 2).
(Table fractions
of interest to reduce methanol contents and/or higher alcohols at the end of the process (Table 2).
Processes 2019, 7, 283 6 of 8

Table 2. Chromatographic characterization of tequila fractions of continuous distillation.

Fraction 1 Fraction 2 Fraction 3 Fraction 4 Fraction 5

Compound
Mean ± S.D. Mean ± S.D. Mean ± S.D. Mean ± S.D. Mean ± S.D.
Acetaldehyde 27.97 ± 24.40 5.05 ± 1.44 4.97 ± 3.35 1.57 ± 0.36 1.50 ± 1.23
Ethyl acetate 76.48 ± 35.56 13.04 ± 8.35 11.83 ± 7.26 2.91 ± 0.66 2.87 ± 3.77
Methanol 87.28 ± 8.53 81.11 ± 17.03 93.02 ± 4.58 108.10 ± 7.42 99.84 ± 11.48
2-Butanol 1.19 ± 0.04 0.41 ± 0.23 0.39 ± 0.41 0.21 ± 0.08 0.34 ± 0.36
1-Propanol 30.49 ± 2.35 20.62 ± 7.21 22.42 ± 3.79 20.43 ± 1.07 20.66 ± 5.65
Isobutanol 148.66 ± 13.97 72.08 ± 32.46 74.63 ± 22.91 52.47 ± 6.06 59.21 ± 34.63
1-Butanol 0.99 ± 0.15 0.60 ± 0.21 0.59 ± 0.20 0.56 ± 0.03 0.64 ± 0.33
Isoamyl alcohol 350.58 ± 38.21 180.16 ± 80.52 186.35 ± 55.65 131.83 ± 17.22 152.55 ± 88.84
1-Pentanol 0.32 ± 0.12 0.37 ± 0.06 0.55 ± 0.22 0.36 ± 0.09 0.46 ± 0.12
Ethyl lactate 1.87 ± 0.55 2.82 ± 0.50 3.38 ± 1.07 4.70 ± 1.09 4.72 ± 2.53
Furfural 1.35 ± 0.11 1.00 ± 0.36 0.81 ± 0.26 0.86 ± 0.16 1.92 ± 0.96

3.3. Energy Consume

Distillation uses a lot of energy; however, with a good design of the system, the energy requirements
can be reduced or recovered for other operations [14]. Another alternative used is mechanical
re-compression, but it is costly to install and run so the savings must make it cost effective. About 25%
(depending on design) of the steam emitted from the thermocompressor is recovered heat from the
liquid [14].
The horizontal column distillation reduces the consumption of steam by approximately 50% with
respect to the traditional process. The energy consumption of this technology (horizontal continuous
distillation) is within the consumption range of the distillation columns and its consumption is
approximately 50% lower than the traditional processes (Table 3).

Table 3. Energy consumption of the different distillation processes.

Process Energy Consume Reference

Batch 0.87 Kg. Vap./Kg Ordinario [15]
Conventional Column 0.5–0.6 Kg.Vap./Kg Feed [16]
Kaibel column 0.4 Kg. Vap./Kg Feed [17]
Horizontal Continuous Distillation 0.4 Kg. Vap./Kg Ordinario This study

The energy saved resides in two main aspects:

1. Multistage distillation is more efficient than one-stage distillation for the same consumption of
steam for both alternatives, due to an increment of mass transfer by a higher gradient between
concentrations of phase liquid to phase vapor during the distillation process and the better
distribution of vapor in each stage;
2. In this technology, it is possible recuperate about 15% of sensible heat of the effluent using a heat
exchanger to preheat the feed, which is a possibility to implement in the beverage industry.
Another potential benefit could be the production of vinasse at a low temperature of 55 ◦ C,
facilitating its disposition. Comparatively, a typical Tequila distillery generates 7 to 10 L of this
effluent per liter of Tequila, with a low pH of 4.5, high temperature of 95 ◦ C, and high organic loads,
which represent a significant disposal problem [18].
In terms of the economic aspect, the distillation represents around 50% of energetic consumption
in the elaboration process of tequila. A reduction of 50% of the energy of distillation results in
an energy consumption reduction of 25% in the global process. For a 100% tequila producing plant of
852,120 L/year where steam consumption represents 0.29% of the cost structure [19], these numbers
are apparently low, permitting us to keep distillated fractions of high value-added and the potential
control of the compounds responsible for the aroma of tequila within the limits allowed [3].
Processes 2019, 7, 283 7 of 8

4. Conclusions
The tequila obtained from the rectification process in this new continuous horizontal distillation
process complies with the content of major volatiles (methanol and higher alcohols) regulated by the
Official Mexican Standard. The five accumulated fractions of distillate obtained in the continuous
distillation process did not show statistically significant differences with a 95% confidence level
(p-value > 0.05) with respect to the content of methanol, esters, and furfural. However, these fractions
showed statistically significant differences with a 95% confidence level (p-value < 0.05) among
themselves regarding the content of aldehydes and higher alcohols, with the fraction of 1 being the one
that showed the highest amount of both groups of compounds.
Continuous horizontal distillation constitutes a potential alternative for the distillation of tequila
with the benefit of energy savings of 50% compared to the traditional process and the potential control
of the compounds regulated by the Official Mexican Specification for tequila.

Author Contributions: P.-d.l.R.J.D. and P.-R.R. directed the research, E.-E.M. and P.-d.l.R.J.D. supported work in
the redaction and reviewed the paper, and R.-P.M. realized the experimentation.
Funding: This research received no external funding.
Acknowledgments: We acknowledge CIATEJ for the facilities and support during the development of the present
work; Tequila San Matías Inc., from the state of Jalisco, for providing the ordinary tequila; and Tec. Abiel Alba and
Ing. Ernesto Rodríguez for the technical support during the development of the experiment.
Conflicts of Interest: The authors declare no conflict of interest.

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